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Holiday Eggnog Recipe

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For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.

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Holiday Eggnog Recipe

Prep: 15 min. Cook: 25 min. + chilling

Yield: 6 Servings

15 25 40

Ingredients

6 eggs
3/4 cup sugar
1/4 teaspoon salt
4 cups milk, divided
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 cup heavy whipping cream
Additional whipped cream and ground nutmeg, optional

Directions

In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes.
Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg. Yield: 6 servings (about 4 cups).

Spiked Holiday Eggnog: Reduce milk to 3-1/4 cups. Heat 2 cups milk with eggs, sugar and salt. Add 1-1/4 cups milk with vanilla and nutmeg. After mixture has cooled in ice bath, stir in 3/4 cup rum, brandy or bourbon. Proceed as recipe directs.

Nutritional Analysis: 3/4 cup equals 413 calories, 25 g fat (14 g saturated fat), 289 mg cholesterol, 256 mg sodium, 34 g carbohydrate, 0 fiber, 12 g protein.

Originally published as Holiday Eggnog in The Taste of Home Cookbook , p47

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